Friday, May 25, 2007

potato salad - from desert to sea

Whisk up some mayonnaise (homemade, or cheat with the best pre-made you can find). I added some Dijon mustard and the ‘pearls’ of 1/2 – 1 desert lime and amalgamated it into the mayo.

Chop up the extra bits you want to add to give your salad a bit more zing – What’s in the fridge? Spring onion, a little fennel, a generous bunch of continental parsley and a little smoked salmon.

Cube the potato and boiled egg and combine with the other ingredients.

I think those desert limes are my new best friends. The sharp bursts of citrus (you can see where it gets the name 'citrus caviar') sit well between the creaminess of the mayo and the salt of the smoked salmon. I’ll be making this one again!